Sauci yohoss with blue mussels and Isle of Wight tomatoes

First, make the sauce yohoss. In a wide saucepan, sauté the shallots with oil until soft, but not coloured

Add the tomato paste, chilli and aromatics and roast in a pan for 5 minutes, stirring regularly

Add the mussel stock and simmer for a further 10 minutes

Add the cream, preserved lemon and juices and transfer to high speed blender, then blitz until smooth and pass through a fine strainer

For the stuffed mussels, blend the prawns with the scallops in a chilled food mixer until smooth

Add egg white gradually until incorporated and then finish with the spices and salt

Transfer the mixture to a chilled bowl and mix in the cream until fully incorporated

Pipe into steamed, cleaned mussels, and steam at 65°C for 4 minutes, until set

For the yassa butter, in a wide saucepan, add the oil with the onions and cook until the onions are caramelised and golden brown

Add the remaining ingredients (besides the butter) and cook through for 10 more minutes

Transfer the mixture to a bowl and let cool down

Once the onion mixture has cooled down, use a stick blender to blend in the butter

To serve, add some of the sauce into the bowl, and then top with the steamed mussels. Finish with tomatoes, cucamelon and herbs and a drizzle of parsley oil